cat lover
12-28-2008, 04:43 PM
3 tbsp margarine
1 carrot, minced
1 rib celery, minced
1 onion, minced
6 cups vegetable broth
1/4 cup chopped fresh parsley
1/4 tsp ground cloves
2 bay leaves
12 oz chestnuts, roasted & peeled
1/4 cup unsweetened soymilk
salt & pepper to taste
In a large stock pot sautee carrot, celery and onion in margarine till soft, about 8 to 10 minutes. Add vegetable broth and stir well. Add parsley, cloves, bay leaves and chestnuts. Bring to a boil and allow to simmer covered for 30 minutesRemove from heat and puree the soup in a blender till desired consistency is reached. Return the soup to the pot. Over medium low heat, stir in the soy milk and allow to cook till heated through. Season generously with salt and pepper before serving.
1 carrot, minced
1 rib celery, minced
1 onion, minced
6 cups vegetable broth
1/4 cup chopped fresh parsley
1/4 tsp ground cloves
2 bay leaves
12 oz chestnuts, roasted & peeled
1/4 cup unsweetened soymilk
salt & pepper to taste
In a large stock pot sautee carrot, celery and onion in margarine till soft, about 8 to 10 minutes. Add vegetable broth and stir well. Add parsley, cloves, bay leaves and chestnuts. Bring to a boil and allow to simmer covered for 30 minutesRemove from heat and puree the soup in a blender till desired consistency is reached. Return the soup to the pot. Over medium low heat, stir in the soy milk and allow to cook till heated through. Season generously with salt and pepper before serving.